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Summer’s here, and the tomatoes are ripe. If I could, I’d fill a swimming pool with tomatoes and dive in. Because tomatoes are approaching the peak of their tomato-ness right now, I decided to celebrate everyone’s favorite fruit-that-masquerades-as-a-vegetable by trying out a variety of ways to use them when they are fresh and at their peak. No canned tomatoes here. I made recipes that are straight-from-the-vine good. For only the second time in my life, I made a tomato pie. And I instantly wondered why it wasn’t something I make every week throughout the summer. If the thought of a savory tomato pie gives you pause, perhaps it is best to think of it as a quiche without all the eggs. And if you wonder how you can bake tomatoes in a pie crust without getting the crust soggy, don’t worry. These tomatoes are sliced and somewhat dried out in the oven before they are placed in the pie.

Shirleyo corriherDaniel nemanShirley corriherSizzling broiled tomatoes withடேனியல் னெமான்